Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

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Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast

Meat and Muscle Biology ◽

10.22175/mmb.12283 ◽

2021 ◽

Author(s):

McKenna J. Powell ◽

Joseph G. Sebranek ◽

Kenneth J. Prusa ◽

Rodrigo Tarté

Keyword(s):

Lipid Oxidation ◽

Sodium Tripolyphosphate ◽

Storage Period ◽

Quality Attributes ◽

Proximate Analysis ◽

Low Fat ◽

High Moisture ◽

Fully Cooked ◽

Sensory Parameters ◽

Experimental Treatments

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicated three times. Proximate analysis and pH were measured once, and color(Hunter L, a, b), lipid oxidation (TBARS), texture (TPA hardness, resilience, cohesiveness,springiness and chewiness) and sensory parameters (turkey aroma, texture, moistness,turkey flavor, off-flavor and color) were measured at regular intervalsthroughout an 84-d storage period. Aside from TPA resiliency and sensorymoistness lower in PHO, all experimental treatments resulted in product with equivalentquality attributes to the control. At the levels tested in this specific application(high moisture, low fat), the citrus fiber evaluated did not affect theproduct’s quality attributes in a measurable way.

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Effect of Processing, Packaging and Various Antioxidants on Lipid Oxidation of Restructured Pork

Journal of Food Protection ◽

10.4315/0362-028x-49.3.222 ◽

1986 ◽

Vol 49 (3) ◽

pp. 222-225 ◽

Cited By ~ 25

Author(s):

ROBERT S. MILES ◽

FLOYD K. MCKEITH ◽

PETER J. BECHTEL ◽

JAN NOVAKOFSKI

Keyword(s):

Citric Acid ◽

Lipid Oxidation ◽

Processing Time ◽

Sodium Tripolyphosphate ◽

Ascorbyl Palmitate ◽

Vacuum Packaging ◽

Butylated Hydroxyanisole ◽

Restructured Pork

Effects of processing (prerigor vs. postrigor), packaging (vacuum vs. PVC overwrap) and various antioxidants [sodium tripolyphosphate (STP); butylated hydroxyanisole (BHA); butylated hydro xytolulene (BHT) plus citric acid (BBC); α-tocopherol (Toc); and ascorbyl palmitate plus α-tocopherol (APT)] on the oxidation of restructured pork chops after storage at 4°C were evaluated. Three barrows were slaughtered on separate days and were used as replicates in the experiment. One side of each carcass was boned within 1 h postmortem (prerigor) and the remaining side was boned after 24 h at 4°C (postrigor). Restructured chops were formulated to contain 25% fat and six 4.5-kg batches were randomly allotted to the six antioxidant treatments: (a) 0% NaCl (NSC); (b) 0.5% NaCl (SC); (c) 0.5% NaCl + 0.5% STP; (d) 0.5% NaCl + BBC; (e) 0.5% NaCl + Toc; and (f) 0.5% NaCl + APT. Batches were stuffed in a fibrous casing, frozen for 2 h and sliced (19 mm). The sliced chops were randomly allotted to vacuum and PVC overwrap packaging treatments and evaluated for discoloration and TBA value on days 0, 4, 8, 12 and 16. Vacuum packaging reduced discoloration scores and lowered TBA values (P<0.01) on days 8, 12 and 16. TBA values for all antioxidant treatments differed from the SC treatment on days 12 and 16 (P<0.05). These data indicate that antioxidants and/or vacuum packaging are effective methods of controlling discoloration and oxidation of restructured pork during storage; however, processing time postmortem did not affect (P>0.05) the rate of lipid oxidation.

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Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef

Journal of Food Protection ◽

10.4315/0362-028x-47.3.182 ◽

1984 ◽

Vol 47 (3) ◽

pp. 182-188 ◽

Cited By ~ 4

Author(s):

K. S. RHEE ◽

G. C. SMITH

Keyword(s):

Ascorbic Acid ◽

Lipid Oxidation ◽

Sodium Tripolyphosphate ◽

Ground Beef ◽

Cottonseed Flour ◽

Glandless Cottonseed ◽

Added Salt

Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stored at 4 or −20°C, or at −20°C followed by storage at 4°C. Refrigerated patties or frozen-and-refrigerated patties containing GCF plus AA or GCF plus STP plus AA had higher (P<0.05) Hunter “a” values (redness) than those containing GCF alone or GCF plus STP. Frozen patties with GCF plus STP had higher (P<0.05) “a” values than those having other antioxidant treatments. STP and/or AA used in conjunction with GCF had no advantage over use of GCF singly for inhibiting lipid oxidation.

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Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat

Poultry Science ◽

10.3382/ps.2009-00241 ◽

2010 ◽

Vol 89 (4) ◽

pp. 721-728 ◽

Cited By ~ 4

Author(s):

C. Narciso-Gaytán ◽

D. Shin ◽

A.R. Sams ◽

C.A. Bailey ◽

R.K. Miller ◽

...

Keyword(s):

Vitamin E ◽

Lipid Oxidation ◽

Vegetable Oils ◽

Oxidation Stability ◽

Palm Kernel ◽

Chicken Meat ◽

Sous Vide ◽

Vitamin E Supplementation

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Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey

Meat Science ◽

10.1016/j.meatsci.2013.04.024 ◽

2013 ◽

Vol 95 (2) ◽

pp. 376-380 ◽

Cited By ~ 13

Author(s):

Marsha L. Sickler ◽

James R. Claus ◽

Norman G. Marriott ◽

William N. Eigel ◽

Hengjian Wang

Keyword(s):

Lipid Oxidation ◽

Sodium Tripolyphosphate

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Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

Food Science and Technology International ◽

10.1177/1082013219881519 ◽

2019 ◽

Vol 26 (3) ◽

pp. 213-221

Author(s):

Birol Kılıç ◽

Azim Şimşek ◽

James R Claus ◽

Esra Karaca ◽

Damla Bilecen

Keyword(s):

Lipid Oxidation ◽

Sodium Tripolyphosphate ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Cooking Loss ◽

Sodium Pyrophosphate ◽

Lipid Hydroperoxides ◽

Ground Meat ◽

Thiobarbituric Acid Reactive Substances ◽

Complete Replacement

The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.

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